I've rarely used a fermenter where I can see the krausen, to know when it has fallen. Do you know about how long it takes this strain to reach that point at those cooler temperatures? 60 for Jim and 55-56 for Fermented-minds? I would be glad to hear your experiences, as I am pretty convinced that I will be keeping a 60-70 Schilling Scottish Ale on my regular tap rotation this fall and through the foreseeable future.